Category:
Main Courses

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Courtesy of Brandon Fuller, Café Josie

Photography by Jody Horton

I wanted to do a play on crab cakes in this dish. I juiced the carrot and ginger together and reduced them down a bit to add a bright color and clean flavor. The cucumber salad with basil and cilantro adds a nice finishing touch to the crepes.

Fairly difficult

For the crepes:

3/4 cups coconut milk
2 large eggs
1/2 cups all-purpose flour, packed
1 teaspoons salt
1 tablespoons butter
1 1/2 teaspoons yellow curry powder

For the filling:

1 medium shallot, minced
1 clove garlic, minced
3 green onions, thinly sliced
1 Thai chilies, thinly sliced
1/4 cups mascarpone
1 teaspoons salt
8 ounces cooked crabmeat

For the coulis:

2 medium carrots, juiced
1/2 inch piece of ginger, juiced
1 teaspoons sugar
1/2 teaspoons salt

For the salad:

1 cucumber, thinly sliced
1 tablespoons rice vinegar
1 teaspoons sugar
1 teaspoons salt
Thai basil leaves, torn
Cilantro leaves

Blue Crab Crepes with Carrot-Ginger Coulis and Cucumber Salad Directions

In a bowl, whisk together the first 4 ingredients to combine.

Melt the butter in a skillet over medium heat, add the curry powder and toast until fragrant—approximately 2 minutes. Pour the melted butter and curry powder into the batter mixture and whisk to combine.

Cook the crepes in a 9-inch nonstick skillet over medium-high heat. For each crepe, pour enough batter into the skillet to coat the bottom, swirling the pan as the batter is poured to produce a thin, even crepe. (This recipe makes 8 crepes.) Cook on one side until the crepe releases from the pan, then flip and cook for 30 seconds more. Set the crepes aside to cool to room temperature.

In a bowl, combine all of the ingredients for the filling except the crabmeat and mix well. Fold in the crabmeat. Fill one half of each crepe with approximately 2 tablespoons of the crab mixture then fold the other side over, to make a half-moon shape.

Combine the coulis ingredients in a saucepan and reduce until the mixture coats the back of a spoon.

Combine all the salad ingredients in a bowl and marinate for 20 minutes.

Reheat the crepes in a small amount of butter in a nonstick skillet until they are crispy and the crab mixture is heated through. Spoon some of the coulis onto a plate, place a crepe over the sauce and top with some of the cucumber salad.